Schooldays treacle sponge

Schooldays treacle sponge

A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

Difficulty and servings

Easy

Serves 4 generously

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

Freezable

Method

  1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
  2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
  3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
Try

IF YOU WANT TO USE A SLOW COOKER...

Steamed puddings were made for slow cookers! Prepare the pudding exactly as above but at step 3, instead of placing into a steamer or large pan, put it into your slow cooker, pouring in enough boiling water from the kettle to come halfway up the sides of the basin. Cover and cook on High for 4 hours until a skewer comes out clean. Serve as above.

PER SERVING

763 kcalories, protein 10g, carbohydrate 90g, fat 43 g, saturated fat 25g, fibre 1g, sugar 56g, salt 0.71 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

  • Binder photo MrsB

    14 March 2010

    MrsB rated this recipe

    5 stars

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  • Binder photo sugar'n'spice

    03 October 2010

    sugar'n'spice rated and commented on this recipe

    5 stars

    Absolutely delicious! Very easy to make and perfect for a blustery autumn day like today. Can recommend the splash of brandy. Adds a little zing!

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  • Binder photo cooks diary

    18 October 2010

    cooks diary commented on this recipe

    Had this yesturday after the sunday roast .really warming and tastey on a cold day lovely with Ambrosia custard dare i say.

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  • Binder photo Blade

    14 December 2010

    Blade rated and commented on this recipe

    5 stars

    Made this last Sunday absolutely delicious the splash of brandy made the difference.

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  • Binder photo Abigail Higgs

    25 January 2011

    Abigail Higgs rated and commented on this recipe

    5 stars

    Sounds amazing, will be making this one over and over no doubt! :)

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  • Binder photo NZ Cathy

    08 March 2011

    NZ Cathy commented on this recipe

    Made this last night - it was delicious. I had forgotten that lovely pudding texture that comes from the steaming - really brought back childhood memories!

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  • Binder photo NZ Cathy

    08 March 2011

    NZ Cathy rated this recipe

    5 stars

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  • Binder photo Jo Nicholls

    15 May 2011

    Jo Nicholls rated and commented on this recipe

    5 stars

    This was fantastic! Left out the breadcrumbs as I didn't think they were necessary, and used a bit of lemon juice instead of the zest. Also used light muscovado sugar for a lovely caramel flavour in the sponge. I would add a little extra syrup next time I make it as there was only a thin layer left once cooked. Delicious moist sponge, a hit with all my family!

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  • Binder photo eatthebiscuit

    25 September 2011

    eatthebiscuit rated and commented on this recipe

    5 stars

    Made this and it was easy and delicious. One thing though make sure the cover is tight on as initially just used the plastic lid that came with my basin and after 1.5 hrs it was still raw so put tin foil and parchment under the lid and put the lid back on as didn't have string. Took ages in the end, but was delicious and went very well with the homemade custard.

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  • Binder photo Jannine

    28 January 2012

    Jannine rated and commented on this recipe

    5 stars

    Wonderful light and moist sponge. I found the mix a little dry so instead of adding extra milk I added some cointreau instead (about a tbsp) which complimented the sponge nicely. I also substituted the brandy for some cointreau (a common theme occurring here!) in the golden syrup mix. I added some extra golden syrup after baking and coupled the dish with some custard. A wonderful reminder of how puddings should be!

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  • Binder photo Moonie Gray

    31 January 2012

    Moonie Gray rated and commented on this recipe

    5 stars

    FAB! Great recipe for a classic desert. Will make again..and again.

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  • Binder photo FRSOAR

    14 March 2012

    FRSOAR rated and commented on this recipe

    5 stars

    I do a school meals night once a month for my kids and we always have sticky pud, however this one is the best, I forgot to add the milk but was still gorgeous, mixing the treacle with breadcrumbs - superb. Top Tip cook in a slow cooker for 8 hrs. on high and you will not be disappointed.

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  • Binder photo Jackie

    21 March 2012

    Jackie rated and commented on this recipe

    5 stars

    Just made this for my wine wednesday evening with my friends. Very easy to make and i'm cooking it in the slow cooker suggested by FRSOAR. Fingers crossed it works out

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  • Binder photo AndrewT005

    27 March 2012

    AndrewT005 rated and commented on this recipe

    5 stars

    this was an easy recipe to follow even if i did try to use 100g of bread crumbs instead of 1tbsp. the recipe worked really well and the finished product was well worth the 1 and a half hour wait. I would recommend this pudding for at the end of Sunday lunch this was a nice finish. A good pudding and the whole family loved it, it served 8 of us and there was still a little to spear. love it. By the way i'm 17 and this was easy to make.

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  • Binder photo Eileen

    04 April 2012

    Eileen commented on this recipe

    Made this yesterday. Delicious, although as there was only the two of us that day, I halved the suggested recipe and it worked just as well. Fine for us. Kept a little of the second egg to coat pastry.

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  • Binder photo waitingtoretire

    07 October 2012

    waitingtoretire commented on this recipe

    I made this yesterday, the first I had made. It was very easy. I cooked it in the slow cooker. A really delicious pudding. The family loved it.

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  • Binder photo northernsoulgirl

    16 October 2012

    northernsoulgirl commented on this recipe

    Hi, just wondered if anyone had any probs. printing this recipe off?

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Difficulty and servings

Easy

Serves 4 generously

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

Freezable

Ingredients

  • 175g unsalted butter , softened, plus extra for greasing
  • 3 tbsp golden syrup , plus extra for drizzling
  • 1 tbsp fresh white breadcrumbs
  • splash brandy (optional but delicious)
  • 175g golden caster sugar
  • zest 1 lemon
  • 3 large eggs , beaten
  • 175g self-raising flour
  • 2 tbsp milk
  • clotted cream , to serve
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PER SERVING

763 kcalories, protein 10g, carbohydrate 90g, fat 43 g, saturated fat 25g, fibre 1g, sugar 56g, salt 0.71 g

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